I usually buy Japanese eggplant, which I cut on the diagonal, toss in a bit of olive oil, red wine vinegar, salt and pepper before grilling. I'm going to slice these lengthwise and basically do the same thing. Do they need to be salted? (Japanese do not.) Anything else I should know about them? Thanks so much. ;o)
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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